Best 5 Asian Dry Rub Recipes
Elevate your Asian culinary skills with our curated collection of dry rub recipes, offering a symphony of flavors to tantalize your taste buds. Embark on a culinary journey through diverse Asian cuisines, exploring the unique blend of spices and herbs that define each dish. From the aromatic charm of Chinese barbecue to the vibrant heat of Korean galbi, discover the secrets to creating authentic and flavorful Asian dishes right in your own kitchen. Our comprehensive guide includes detailed instructions and helpful tips to ensure perfect results every time. Prepare to embark on a delightful adventure as you explore the enticing world of Asian dry rubs.
Check out the recipes below so you can choose the best recipe for yourself!
KOREAN MAGIC DUST BBQ DRY RUB
The only BBQ dry rub you'll ever need!
Provided by The Subversive Table | Lis Lam
Categories dry rub
Number Of Ingredients 9
Steps:
- In a large bowl, add all ingredients mix until well combined. Use a whisk to break up the brown sugar chunks, if necessary. The dry rub should be uniform in color.
- Transfer and store in a sealed, air-tight container. I use an old jam jar. Store at room temperature, in your cupboard. It will keep for a long time, up to a year.
- Use as a dry rub for chicken, fish, ribs, beef brisket, etc. Or sprinkle on top of french fries, burgers, roasted vegetables -- everything!
CHINESE DRY RUB RIBS
These super-simple dry rub ribs come out with a texture that melts in your mouth and a sweet yet spicy taste that makes them impossible to resist!
Provided by Maggie Zhu
Categories Main
Time 14h15m
Number Of Ingredients 8
Steps:
- (Optional) Remove the membrane from the back of the ribs by slicing the edge with a knife, then pull off the membrane sheet using your hand.
- Combine the rub ingredients in a small bowl and mix well. Sprinkle evenly all over the ribs, front, back and sides. Gently pat and rub in the spice using your hands. Cover with plastic wrap and marinate overnight in the fridge.
- Preheat the oven to 300°F (150°C). Line a baking sheet with foil or parchment paper for easy cleaning. Place a rack on top.
- Place the marinated ribs on the rack. Cover with a large piece of foil that's enough to cover the baking sheet. Fold the foil along the edges of the baking sheet to seal the ribs.
- Bake covered for 2 hours.
- Remove the baking sheet from the oven and carefully remove the foil. Turn on the boiler to 550°F (280°C). Broil for 8 to 10 minutes, or until the surface of the ribs are charred. You should stay close to the oven during the time and check on the ribs from time to time, to prevent it from burning.
- Once done, remove the baking sheet and let it rest for 10 minutes. Carve the ribs and serve hot.
Nutrition Facts : ServingSize 1 serving, Calories 328 kcal, Carbohydrate 5.5 g, Protein 31 g, Fat 20.1 g, SaturatedFat 7.6 g, Cholesterol 68 mg, Sodium 2188 mg, Fiber 0.7 g, Sugar 3.3 g
ASIAN DRY RUB
Make and share this Asian Dry Rub recipe from Food.com.
Provided by queenbeatrice
Categories < 15 Mins
Time 5m
Yield 7 tsp, 1 serving(s)
Number Of Ingredients 7
Steps:
- Stir together the spices.
- Store in a jar with a tight fitting lid.
- Rub spice mixture evenly over meat, coating the entire surface.
- Cover and refrigerate for several hours.
- Fry, roast, grill or cook in whatever manner you prefer.
Nutrition Facts : Calories 35.8, Fat 0.7, SaturatedFat 0.1, Sodium 585.6, Carbohydrate 7.9, Fiber 1.4, Sugar 4.5, Protein 0.7
ROASTED PORK TENDERLOIN WITH ASIAN DRY RUB RECIPE - (4.3/5)
Provided by KodiakDavis
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F. Line a medium baking pan with foil. Stir together brown sugar, ginger, cinnamon, salt, black pepper, cloves, and cayenne pepper in small bowl. Rub pork with brown sugar mixture. Place pork in prepared pan and roast for 15-18 minutes or until the pork's internal temperature reaches 145 degrees F. Remove from oven, cover loosely with foil, and let stand for 3 minutes. Cut into slices. Serving Suggestion: Serve the sliced pork tenderloin with brown rice tossed with thinly sliced scallions and fresh chopped cilantro. Steamed bok choy or broccoli drizzled with a tiny bit of Asian sesame oil.
ASIAN DRY RUB
Make and share this Asian Dry Rub recipe from Food.com.
Provided by Diana Adcock
Categories Asian
Time 5m
Yield 1/2 cup
Number Of Ingredients 6
Steps:
- Place all ingredients into a spice grinder and puree to a fine powder.
- Store in a tight fitting lid.
Nutrition Facts : Calories 60.7, Fat 3.1, SaturatedFat 0.4, Sodium 16.9, Carbohydrate 10.2, Fiber 6.2, Sugar 0.8, Protein 2.3
Tips:
- Choose your spices carefully. The type of spices you use will depend on your personal preferences and the dish you are making. Some popular Asian spices include ginger, garlic, cumin, coriander, turmeric, and chili powder.
- Toast your spices before using them. This will help to release their flavor and aroma. You can toast spices in a dry skillet over medium heat for a few minutes, or you can place them on a baking sheet and toast them in the oven at 350 degrees Fahrenheit for 10-15 minutes.
- Use a mortar and pestle to grind your spices. This will help to create a fine powder that will adhere to the meat better. You can also use a spice grinder or a blender, but be careful not to over-grind the spices.
- Apply the rub to the meat at least 30 minutes before cooking. This will give the spices time to penetrate the meat and develop their flavor.
- Cook the meat over high heat. This will help to create a flavorful crust on the outside of the meat while keeping the inside juicy.
Conclusion:
An Asian dry rub is a great way to add flavor to your favorite meats. It is easy to make and can be used on a variety of dishes. Whether you are grilling, roasting, or baking, an Asian dry rub will help to create a delicious and memorable meal. So next time you are looking for a new way to spice up your meat, give an Asian dry rub a try. You won't be disappointed!
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